Taste of Home
Mushroom Stuffing
TOTAL TIME: Prep: 30 min. Bake: 40 min.
YIELD: 13 cups.
I first tried this stuffing a few years ago, and it quickly became our family's favorite. Just flavor a hearty cornbread mix with mushrooms and bacon and taste the spectacular results. —Kathy Traetow, Waverly, Iowa
Ingredients
-
4 bacon strips, diced
-
4 celery ribs, chopped
-
1 medium onion, chopped
-
1 pound fresh mushrooms, chopped
-
1 teaspoon rubbed sage
-
1/2 teaspoon salt
-
1/4 teaspoon pepper
-
1 package (16 ounces) cornbread stuffing
-
1/2 cup chopped celery leaves
-
2 tablespoons minced fresh parsley
-
4 large eggs, lightly beaten
-
2-1/2 cups chicken broth
-
1 tablespoon butter
Directions
-
1.
In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 tablespoons of drippings.
-
2.
Saute celery and onion in drippings until tender. Add mushrooms, sage, salt and pepper; cook and stir for 5 minutes. Remove from the heat; stir in the stuffing, celery leaves, parsley and bacon. Combine eggs and broth. Stir into stuffing mixture.
-
3.
Spread in a greased 13x9-in. baking dish (dish will be full). Dot with butter. Cover and bake at 350° for 30 minutes and stuffing temperature reaches 165°. Uncover and bake 10 minutes longer or until lightly browned.
Nutrition Facts
1 cup: 235 calories, 9g fat (3g saturated fat), 75mg cholesterol, 764mg sodium, 30g carbohydrate (3g sugars, 3g fiber), 7g protein.
© 2024 RDA Enthusiast Brands, LLC